CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
La, Times |
4 |
Servings |
INGREDIENTS
|
|
=== GARLIC BUTTER === |
1/4 |
c |
Butter |
2 |
|
Garlic cloves, minced |
1/4 |
t |
Black pepper |
1 |
t |
Lemon juice |
|
|
=== CHICKEN === |
4 |
|
Boneless skinless chicken |
|
|
breast halves |
2 |
T |
Olive oil |
1/4 |
t |
Salt |
2 |
|
Pinches Pepper |
INSTRUCTIONS
GARLIC BUTTER: Mash butter, garlic, pepper and lemon juice together in
small bowl, using fork. Butter should be of uniform texture and
slightly coarse. Don't over-mix to completely smooth texture or it
will take too long to firm up. Place softened butter on piece of
plastic wrap and form into log, using plastic to form casing. Place
butter in freezer to firm up until just before serving the meal.
Butter will firm up faster if you place it directly on freezer shelf.
At last minute, remove plastic wrap and slice log into 8 pieces.
CHICKEN: Coat chicken with olive oil, salt and pepper in bowl. Grill,
broil or pan-grill chicken 4 to 6 minutes on each side. Top with 1 to
2 slices of garlic butter. Serve immediately. Yields 4 servings. Each
serving: 371 calories; 341 mg sodium; 108 mg cholesterol; 40 grams
fat; 1 gram carbohydrates; 25 grams protein; 0.03 gram fiber Recipe
Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by
Lynn Thomas - [email protected] Converted by MM_Buster v2.0l.
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